Wednesday, November 29, 2017

Shawn and I painted the toy closet in
our home for our grandkids, Arileise and Richard. After 15 yrs. in our
home we have finally painted the dingy toy closet, previously the game closet while our kids were growing up. It's not perfect but I think it's perfect for us.

The
toy closet before the paint job. Our home is over 100 yrs. old and a
few areas are still original, this closet is one of them.

The bookshelf basket that I bought this Summer at the flea market for $5. Our grandkids love to read.

The old light fixture.

Everything empied out.

The toys and stuff got moved to Shawn Jr's old bedroom.

We washed the walls, puttied, sanded, and washed the walls again.

Before we moved everything back into the closet.

The
newly painted toy closet for our grandkids, Arileise and Richard. This
is all their toys at our home, a few we bought for them over the years
and a few from our kids younger years.

We
already owned the paint, the bookshelf basket, and the decor. We used
the leftover robin's egg blue paint from our bathroom. The scripture
picture that I had in my closet for several years works nicely with the
wall color. We put the books lower that we originally had them.

The
new light fixture that we got at the thrift store for $4, a longer
chain $5, and a package of hook eyes $1. Shawn used eye hooks to make
the chain easier for the kids to use. We still need a kick guard for the
door and a pulley for the chain. It'll have cost us $15 for this
project once we get the other items.

In a large bowl, cream together the
butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one
at a time, then stir in the vanilla. Beat in the flour mixture alternately with
the milk, mixing just until incorporated.

Pour batter into prepared pans. Bake
in the preheated oven for 30 minutes, or until a toothpick inserted into the
center of the cake comes out clean. Allow to cool in pans on wire racks for 10
minutes. Then invert onto wire racks to cool completely.

To make filling: In medium saucepan,
mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon
cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and
bring mixture to boil over medium heat. Boil for one minute, stirring
constantly. In small bowl, with a wire whisk, beat egg yolks until smooth.
Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the
sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook,
stirring constantly, 5 minutes, or until thick (not to boil).

To make frosting: In large bowl,
beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1
teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue
to beat until light and fluffy.

To assemble: With long serrated
knife, split each cake layer in half horizontally, making 4 layers. Place 1
layer, cut side up, on a serving plate. Spread with half of the lemon filling.
Top with another layer, and spread with 1/2 cup frosting. Add third layer, and
spread with remaining half of the lemon filling. Press on final cake layer, and
frost top and sides of cake with remaining frosting. Refrigerate cake until
serving time.

About Me

You can find me enjoying life as a homemaker with my beloved husband, Shawn, and our 4 grown children, whom mean the world to me. I can get carried away listening to worship music, reading a devotional or digging through the Word. I often find myself buried in a good book, drinking tea, working on a craft, decorating on a dime, cooking fabulous meals frugally, baking in my cozy kitchen, or captivated by a good movie. My most favorite thing is simply spending time with my wonderful family and friends. I absolutely love this life God has blessed me with!